July 26, 2016

Tomatoes
Corn
Summer Squash
Cucumbers
Peaches

  • Check out the YouTube TOUR OF THE MARKET by WBOC TV!

  • Green Tent: Stop by the Green Tent where you can learn about the Merr Institute, a non-profit organization dedicated to the conservation of marine mammals and sea turtles.
  • Entertainment: Enjoy the music of Keith Mack while you shop.
  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.
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Chilly Dilly Cucumber Soup

Ingredients:
  • 4 cups chicken broth
  • 1 1/2 cups chopped, peeled potatoes, such as Yukon Gold
  • 1/2 cup chopped cauliflower
  • 1/2 cup celery
  • 1 large handful fresh dill springs, including stems. Plus 1/4 cup chopped dill leaves
  • 1 handful whole fresh chives
  • 1 cup non-fat plain yogurt
  • 1 tablespoon butter
  • 1 1/4 cups finely chopped peeled cucumber, plus half-moon slices for garnish
  • freshly ground pepper to taste
Directions:

  1. Combine broth, potatoes, cauliflower and celery in a large saucepan. Lay the dill and chives on top. Bring to boil over medium heat. Boil briskly until the vegetables are very tender when pierced with a fork (15 to 18 minutes). Remove from heat and allow to cool slightly.
  2. Combine 1/4 cup each of chopped dill and chives with yogurt in a food processor. Process until herbs are finely chopped and mixture is slightly green. Transfer half of the mixture to a bowl: cover and refrigerate to use as a garnish.
  3. Using a fork, lift and discard the herbs from the saucepan. Transfer the vegetables to the processor with a slotted spoon, leaving he broth in the pan. Add butter and process until smooth, scraping the sides as needed.
  4. Add diced cucumber to broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp (about 3 minutes). Remove from heat. Thoroughly stir pureed vegetables into cucumber mixture. Season with pepper. Refrigerate until chilled at least 3 hours.
  5. Serve soup with a dollop of reserved, herbed yogurt. Garnish with sprigs of dill, chopped chives and/or cucumber halves.